<http://schema.org/description>
"Cooking fish in dry vermouth eliminates the cooking odors. Maybe it&amp;#039;s the 40-something herbs and spices used to make vermouth--flavorings that also subtly season the lush cream sauce. By the way, when you&amp;#039;ve cooked down the vermouth, added the cream, and cooked down the sauce some more, you&amp;#039;ve made what is called a reduction sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9352/sole-tarragon-cream-sauce-4081/>